Deep-Fried Roasted Turkey – Detailed recipe cooking. 
Photo of the dish: Кана ОкадаTime: 2 hours. Difficulty: medium Amount: 1 turkey In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 (5.5 kg.) Thawed turkey
- 7-11 l. vegetable oil for deep fat
- 1/2 tbsp. Cajun or Creole Spice Mix
- 1 tbsp. l dried onion
Recipes with similar ingredients: turkey, dried onion, seasoning kajun
Recipe preparation:
- Gut the turkey, remove the neck, cut off excess fat. Rinse under cold water, dry with paper towels. Refrigerate overnight and let the turkey completely dry to prevent oil splashing during deep fat frying.
- Fill a deep fat or large pot with vegetable oil and heat to 200 ° C.
- Meanwhile, mix seasoning and dried onions in a bowl. Grate the turkey with the resulting seasoning mixture inside and out. Make sure the cervical opening is not closed to evenly roasted turkey.
- Put the turkey in the basket and slowly lower it into the hot butter, until the turkey is completely submerged. Fry about 50 minutes or until the thermometer previously inserted in the hip shows 80-82 ° C.
- Carefully remove the turkey from the butter and put on paper towels, leave for 30 minutes to glass the oil. Then shift to the dish. Recipe “Classic turkey sauce”
